Eggplant Zucchini Bolognese + Weekly Menu
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Eggplant Zucchini Bolognese + Weekly Menu as soon as comprehensive Wheat Penne Pasta, Eggplant, Zucchini, Yellow Summer Squash, Chopped Onion, Olive Oil, Minced Garlic, Salt, Pepper, Lean auditorium showground Beef, Tomato Puree, Italian Seasoning, Brown Sugar, Grated Parmesan Cheese
The ingredient of Eggplant Zucchini Bolognese Weekly Menu
- 1 pound collect wheat penne pasta
- 1 eggplant small peeled and cut into 1 inch pieces
- 1 zucchini medium cut into 1 4 inch slices
- 1 yellow summer squash medium cut into 1 4 inch slices
- 1 cup chopped onion
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 2 teaspoon pepper
- 1 pound lean arena beef 90 lean
- 28 ounces tomato puree
- 1 tablespoon italian seasoning
- 1 tablespoon brown sugar
- 8 teaspoons grated parmesan cheese
Nutritions of Eggplant Zucchini Bolognese Weekly Menu
@type: nutritioninformation@type: 390 calories
@type: 61 grams
@type: 35 milligrams
@type: 7 grams
@type: 10 grams
@type: 25 grams
@type: 2 grams
@type: 770 milligrams
@type: 9 grams
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